Pasta Salad with Grilled Vegetables & Ricotta 🍝🥗
This vibrant Pasta Salad with Grilled Vegetables and Ricotta is a fresh, flavorful dish perfect for a light meal or side. Packed with colorful grilled veggies, creamy ricotta, and fragrant basil, it’s a crowd-pleaser for any occasion. Serves 4 and ready in just 35 minutes!
Ingredients
- 300 g penne (or other short pasta) 🍝
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 150 g fresh ricotta 🧀
- 2 tbsp olive oil
- Fresh basil leaves 🌿
- Salt and pepper, to taste
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne according to package instructions. Drain, rinse under cold water to cool, and transfer to a large salad bowl. - Prepare the Vegetables
Wash the zucchini, eggplant, and bell peppers. Slice the zucchini and eggplant into rounds. Deseed the peppers and cut them into strips. - Grill the Vegetables
Heat a grill pan or stovetop grill over medium-high heat (no oil needed). Grill the vegetables for 2–3 minutes per side until golden and slightly tender. Season with salt, pepper, and a drizzle of olive oil. - Assemble the Salad
Add the grilled vegetables to the pasta. Crumble the ricotta over the top and scatter with fresh basil leaves. Drizzle with a bit more olive oil and adjust seasoning if needed. - Serve
Enjoy warm or cold as a main dish or side.
Tips
- Flavor Boost: Marinate the grilled vegetables in a mix of olive oil, lemon juice, and minced garlic for 10 minutes before combining with the pasta for extra flavor.
- Ingredient Swap: Swap ricotta for crumbled feta for a saltier, bolder taste.
- Grilling Hack: Ensure your grill or pan is very hot before adding the vegetables to achieve beautiful grill marks.
This pasta salad is versatile, colorful, and bursting with fresh flavors—perfect for summer gatherings or a quick weeknight meal! 🌞
